Chosen by Zagat as one of the best steak houses in Westchester County, The Willett House quells discerning appetites with scrumptious steaks and seafood. On the prix fixe dinner menu, starters such as lobster bisque and gorgonzola salad prime bellies for entrees such as chicken francese and a 10-ounce filet mignon au poivre coated in a peppercorn cream sauce. After lulling anyone who eats it into a content, satiated slumber, the 2-pound lobster (an additional $5) infiltrates diners’ dreams and pinches them awake again. As they finish off the table’s shared bottle of wine, each patron can choose from a tray of fresh, house-made desserts and wash down the treat with a cup of coffee or tea. Surrounding the main dining room, a pressed-tin ceiling and exposed-brick walls augment the 90-square-foot mural depicting life in turn-of-the-century Port Chester, when the seaside town still led the world in exports of soda jerks’ red-striped hats.
Twenty-eight days. That's the minimum amount of time that Benjamin Steakhouse's Prime beef spends dry aging in handcrafted boxes. This allows the flavors to become densely concentrated before the steaks ever see the surface of a grill. To ensure that every cut meets his high standards, chef Arturo McLeod personally visits meat markets to select the steak house's beef.
Menu at a Glance
|Six different cuts are available, including everything from filet mignon to 36-ounce porterhouses.||Decadent chilean sea bass and 4-pound lobsters prove that steaks aren't the only luxury food.|
|Starters||Selection of Other Meats|
|Fresh oysters and littleneck clams on the half shell can help prime palates.||Racks of lamb and roasted organic chicken also tempt taste buds.|
A Peek Inside
To complement McLeod?s indulgent, upscale New American cuisine, Benjamin Steakhouse's ambiance exudes stately elegance. Leather chairs flank the tables, all of which are dressed with crisp white linens. Chandeliers spread a soft, warm glow throughout the space, gleaming against the rich wood accents.
People running in and out of the doors at Ribs on The Run used to be a common sight. That’s because the barbecue shop’s previous location was strategically located near a train stop, and hungry riders would run over, order some of their favorite ribs, and then be out the door to catch their train. Though the number of people sprinting to the door has decreased since their move to a new location, their clients still maintain the same level of fervor for the house’s signature ribs rubbed in secret spices. To create hearty meals, chefs pair their ribs, barbecue pork, and wings with cornbread and a choice of homestyle sides, which clients can eat in house, pick up in the restaurant, or have delivered free of charge. Staff can also cook up their filling fare for catered events, allowing loyal customers to share their favorite food with loved ones on their wedding days, at family reunions, or on the day they finally tell their dog he was adopted.
The classics reign supreme at Blackstones Steakhouse: a traditional restaurant devoted to special-occasion combinations of quality surf and turf. Inside the kitchen, cooks grill prime, dry-aged beef in a number of different cuts, ranging from a petite filet mignon to a porterhouse that can feed as many as four people. The steakhouse's chefs also fill the raw bar with oysters and clams on the half shell, and steam Maine lobsters over a pot of boiling iceberg shards.
Much like the menu, the steakhouse?s d?cor demonstrates a commitment to classical elegance and refinement. Walnut-hued wainscoting, earthenware floor tiles, and wine-red walls add a warm richness to the space. At the same time, stark white tables appear pristine in their simplicity, presenting diners with crisp napkins, crystal-clear wine glasses, and gleaming silverware.
Just beside the Bronx River, an early-1800's stone mill stretches above the water like the Space Shuttle perched hopefully over Cape Canaveral. The Georgian-style fieldstone building currently won't tear off for the cosmos, however. Instead, it plays host to The Olde Stone Mill restaurant, which makes use of the centuries-old timber posts and beams to create a cozy pastoral atmosphere, which is exactly what NASA first imagined to be the scene on the moon. The eatery's staff marries steak-house cuisine with Italian dishes, pairing pastas and veal francese with generous cuts of rib-eye and filet mignon. As a testament to the quality of this cuisine, Westchester Magazine named Olde Stone Mill's truffle ravioli the region's best in 2012 for its aromatic medley of wild mushrooms, cream, and truffle oil.
A goldenrod dining room, containing the building's original stone hearth, sets the scene for linguine twirling or tearing into porterhouse pork chops. Behind the handcrafted bar, bartenders pour glasses of wine and mix martinis, one of which won Westchester Magazine's praise as 2011's best twist on a traditional martini. Antique lanterns accented by spirals of ivy illuminate the bar's surface, and on balmy days, diners can retreat to the stone patio and enjoy their glasses of wine with a spritz of sunshine.
The scents of steak, seafood, and ribs waft through Bronx Grill, punctuating the friendly, family-oriented atmosphere with mouth-watering anticipation. Fill empty stomachs with kansas city rib-eye steaks, lobster tails, or chicken fettuccine, or enjoy a little bit of both with numerous surf 'n' turf combos like steak and crab. A salad bar offers unlimited portions of veggies and bowls that make cool hats, and hungry breakfasters can add a 6-ounce sirloin to the waffles, omelets, yucca, and empanadas of the Caribbean brunch buffet.